12/15/2007

12-15-07 - 3

Basic method of cooking mustard greens : start sauteeing some onion. Chop the greens, making very small pieces of the bottom thick stem parts, and very large pieces of the top leafy parts. Salt & pepper of course. Once the onion is transparent, toss in just the stem parts of the greens; add some butter to keep the fat content high enough that you get some real browning. Once the stem parts soften toss in the leafy parts. Toss and sautee just briefly, then add a few tbsp of stock to make some steam, put on the lid and turn to low for about 6 minutes.

Quick fruit cobbler : prepare streusel topping; basic streusel is 1 cup flour, 1/2 cup brown sugar, 1 stick butter, cut the cold butter into the flour and sugar. It's quite flexible though, so you can add nuts (pecans are best) or oats; you can also add baking powder to puff it a bit but I don't recommend that. I like both nuts and oats, in which case you reduce the flour to 1/2 cup.

Peel and chop 1 apple and 1 persimmon (Fuyu non-astringent type). Meanwhile, put 2-3 tbsp sugar in a pan and heat up until it liquifies and starts to brown; just as it starts to brown toss in 2 tbsp pat of butter. Stir to melt the butter then toss in the fruit. Flatten it so it cooks, stir occasionally until fruit is soft. Salt it. Season the fruit with a little cinnamon and fresh grated nutmeg; not too much! we just want a slight accent not a pumpkin-spice explosion. Dump the fruit in a ramekin, it should be piled almost to the top; cover with lots of streusel. Put in 375 degree oven for about 30 minutes (start checking at 25).

Apples are really a shitty fruit to make desert from, they have no taste at all. I hate killing them with pumpkin spice, I found this is a really nice solution, lots of butter and caramel flavor, and the persimmon is a nice subtle companion.

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